• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Dianne's Vegan Kitchen

Vegan Health & Lifestyle Coach

  • Home
  • Meet Dianne
  • Health Coaching
    • Testimonials
  • Cooking Classes
  • Events
  • Recipes
  • Healthy Living
  • Cookbooks
    • The Big Book of Vegan Cooking
    • Eating Vegan
    • The Truly Healthy Vegan Cookbook
  • Work with Me
    • Coaching and Classes
    • Partner with Me

Vegan Colcannon Soup

February 23, 2020 By Dianne Leave a Comment

  • Share
  • Tweet
two bowls of Vegan Colcannon Soup with text overlay

Vegan Colcannon Soup with text overlayA cozy bowl of Vegan Colcannon Soup will warm you up on chilly days. Inspired by Irish colcannon potatoes, it’s a great dish to serve on St. Patrick’s Day. Grab a spoon and dig in! This soup-er easy recipe is vegan and gluten-free.

pot with bowl of soup

Colcannon

Colcannon is a traditional Irish dish of mashed potatoes that’s mixed with kale or cabbage. Onions, leeks, scallions, chives, and sometimes bacon are added. It’s usually served in the cooler moths, as it’s pure comfort food. Here in the U.S. as we tend to eat it to celebrate St. Patrick’s Day, although there’s really no reason why we can’t eat it year-round.

soup bowls with bread

Vegan Colcannon Soup

I posted my Irish Colcannon recipe a few years ago for St. Paddy’s, and last year I shared my Colcannon Cakes. A few weeks ago I was making a batch of Baked Potato Soup, and it dawned on me that it would make a great base for a colcannon style soup to make for St. Patrick’s Day this year.

one bowl of soup

In this recipe, I’ve used the base of my Baked Potato Soup and changed things up a little. Instead of onion and garlic, I’ve used a leek. And I’ve left out the tempeh bacon and nondairy cheddar in favor of cabbage and kale.

leek

How to Clean Leeks

Leeks are part of the onion family, but they have a milder flavor. They can be found year-round, but they’re really a spring vegetable. They’re usually in season right about now – late winter to early spring.  

cutting a leek leeks soaking

Leeks tend to be really dirty, so make sure you wash them well. I clean them by slicing them and then placing the slices in a bowl of cold water for a few minutes. The slices are then scooped up, placed in a colander and rinsed.

potatoes, cabbage, kale, leek, cashews

Cooking Potatoes

When making potato recipes like this one (or pretty much any recipe that involved potatoes), I leave the skin on. Peeling potatoes takes too much time, and the skin contains nutrients, such as B vitamins, vitamin C, iron, calcium, and potassium.

making soup collage

How to Make Vegan Colcannon Soup

This soup is really easy to make!

  • First, you heat half the oil in a large pot over medium-high heat and sauté the leeks.
  • Next, you add the potatoes, cashews, and vegetable stock and bring the mixture to a boil.
  • Once the pot boils, bring the heat down to a simmer and allow to cook until the potatoes are fork-tender.

blending potatoes

  • Then, remove the mixture from the heat, pour it into a blender, and mix until it’s smooth and creamy. It comes together super quickly in my Blendtec.
  • Next, you add the remaining oil to the same pot and sauté the cabbage and kale.
  • Once it’s wilted, you pour the potato mixture back into the pot and let it cook for a few more minutes, until it’s heated throughout.
  • Finally, you taste the soup and season with salt and pepper to your liking.

soup in pot

I like to serve my soup with a swirl of Roasted Garlic Cream for an extra bit of somthin’ somethin’.

two bowls of colcannon soup

Vegan Colcannon Soup square
Print

Vegan Colcannon Soup

A cozy bowl of Vegan Colcannon Soup will warm you up on chilly days. Inspired by Irish colcannon potatoes, it’s a great dish to serve on St. Patrick’s Day. Grab a spoon and dig in!
Course Soup
Cuisine American, Irish
Keyword colcannon potatoes, colcannon soup, Irish colcannon
Prep Time 15 minutes
Cook Time 35 minutes
Yields 4 servings
Calories 332 kcal
Author Dianne

Ingredients

  • 2 teaspoons neutral-flavored oil divided
  • 1 leek chopped (white and light green parts)
  • 4 medium-sized baking potatoes (I use russet potatoes) diced (about 8 cups)
  • ½ cup raw cashews
  • 4 cups vegetable stock
  • 1 teaspoon sea salt plus more to taste
  • ½ teaspoon black pepper plus more to taste
  • 2 cups shredded green cabbage
  • 4 cups shredded kale
  • ¼ cup Roasted Garlic Cream optional
  • Fresh thyme for garnish, optional

Instructions

  1. Heat 1 teaspoon of oil in a large pot over medium-high heat. Add the leek and cook for about 5 minutes, or until it begins to brown.
  2. Add the potatoes, cashews, and stock to the pot. Bring to a boil and then reduce heat to a simmer. Cover the pot and cook the potatoes for about 15 minutes, or until they’re fork tender.
  3. Remove the pot from the heat and stir in 1 teaspoon of salt and ½ teaspoon of pepper.
  4. Allow the soup to cool slightly and then pour it into a blender and blend until smooth and creamy. It may need to be done in batches, if your blender is on the smaller side.
  5. In the same pot, heat the remaining oil and add the cabbage and kale. Cook, stirring frequently, for 5 to 10 minutes, or until the cabbage begins to brown and the kale wilts.
  6. Add the potato mixture back into the pot and cook for 5 more minutes or so, or until it’s heated throughout.
  7. Taste and add more salt and pepper, if desired. If the soup seems too thick, you can add a little more stock or some water to reach the desired consistency.
  8. Serve hot, with a swirl of Roasted Garlic Cream and a garnish of fresh thyme, if using.

Vegan Colcannon Soup square

Other Recipes You Might Enjoy Include:

  • Colcannon
  • Vegan Colcannon Cakes
  • Shepherd’s Pie Baked Potatoes 
  • Irish Stew

soup horizontal

Filed Under: Vegan Recipes, Vegan Soup and Stew Recipes Tagged With: Colcannon, gluten-free, Recipe, soup, St. Patrick's Day, Vegan, vegetarian

About Dianne

Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

Previous Post: « Vegan Roasted Garlic Cream
Next Post: Saint Patrick’s Day Stout, Seitan, and Cabbage Casserole »

Reader Interactions

   

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Search Site

About Me

Dianne Wenz

Hi! I'm Dianne Wenz and I am a Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, Plant-Based Chef, and cookbook author. I offer group and individual nutrition and lifestyle coaching programs to people across the U.S., and I teach cooking classes in Northern New Jersey. Contact me today to learn more and to schedule a complimentary breakthrough session!

Follow Me

Follow Us on FacebookFollow Us on TwitterFollow Us on InstagramFollow Us on PinterestFollow Us on RSSFollow Us on E-mail

Now Available!

The Big Book of Vegan Cooking

Eating Vegan

FOLLOW ME FOR UPDATES

* indicates required



Footer

Disclaimer

Information on this website should not be interpreted as medical advice. Consult your physician for any medical conditions you may need assistance with.

Privacy Policy

See the Dianne's Vegan Kitchen privacy policy.

Note

Blog posts may contain affiliate links. Purchases made through my affiliate programs help me keep this website running. Products may have been given to me free for review, but the opinions expressed on this website are my own.

Copyright

All content Copyright © Dianne Wenz. Unauthorized use and/or duplication of this material without express and written permission is strictly prohibited.

Subscribe to My Newsletter

* indicates required

© Dianne Wenz. All rights reserved.